http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

This bright golden-coloured, creamy pumpkin soup is perfect for a light lunch with some crusty artisan bread rolls. Roasted pumpkin, potato and spices work together creating a rich depth of flavour and creamy texture without addition of heavy cream.

1. Preheat oven to 190C/375F. Place pumpkin and potato in a roasting pan. Drizzle over 2 tablespoons of walnut oil and toss to coat. Roast for 30 minutes or until tender.
2. Heat the remaining oil in a large saucepan over medium heat. Add onion and cook, stirring often, until soft. Add in garlic, pepper, curry, and coriander powder. Cook, stirring, for 2 minutes or until aromatic.
3. Add in pumpkin, potato, stock, orange juice and milk. Cook, covered, over medium heat for about 25 minutes. Blend the mixture in a food processor or with a handheld blender until smooth. Season with salt, cayenne pepper and lime juice. Ladle among serving bowls. Top with roasted pumpkin seeds, chopped chives, and chilli threads.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

A glorious, flavoursome, and healthy carrot soup loaded with beta-carotene, which is believed to have antioxidant properties and help to reduce cancer, low in cholesterol and high in dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Potassium, Thiamin, Niacin, Vitamin B6, Folate and Manganese to boot. So what are you waiting for? Say YES to carrots!

• 2 tsp Cumin seeds
  
• 2 tbsp Olive oil
  
• 650 g Carrots, rinsed, peeled and coarsely grated
  
• 120 g Green lentils
  
• 1100 ml Vegetable stock
  
• 150 ml 1.5% Milk
  
• Salt and pepper
  
• Plain yogurt, to serve
  

1. Heat a saucepan and dry fry the cumin seeds for 1 minute until they start to jump around the pan and aromatic. Remove half of the seeds and reserve. Add in oil, grated carrots, lentils, stock and milk. Bring it to a boil. Simmer for about 15 minutes until lentls are softened.
   
2. Remove the soup from the heat and process the soup with a stick blender until smooth. Season the soup with salt and pepper. Heat the soup through over the low heat. Ladle the soup into bowls, top with yogurt and sprinkle the reserved cumin seeds.

Lentils are loaded with nutrients, fiber, complex carbohydrates, and folic acld. Lentils are a low calorie, low fat, and cholesterol free food.
There are hundreds of varieties of lentils, with as many as fifty or more cultivated for food. They come in a variety of colors, with red, brown, and green being the most popular. Lentils have an earthy, nutty flavor, and some varieties lend a slight peppery touch to the palate.

Lentils are also an important source of iron. Eating lentils with foods rich in Vitamin C, such as tomatoes, green peppers, broccoli, and citrus fruits or juices, helps the body absorb iron more efficiently.
Lentils are also protein rich. They lack only one protein, methionine. Adding grains, eggs, nuts, seeds, meat, dairy products, or egg will provide a complete protein.
Soluble fiber in lentils acts as a scrub brush, cleaning the digestive system. This type of fiber also decreases serum glucose and cholesterol, and decreases insulin requirements for people with diabetes. from Lentil Facts & Lore

1. Rinse lentils thoroughly under cold running water and drain. Heat butter in a skillet until melted. Add in minced garlic and chopped onion, stirring until soft and fragrant. Add grated carrot, crushed tomatoes and curry powder. Stir briefly.
2. Add in lentils, vegetable bouillon and water to the skillet. Bring to a boil over high heat. Reduce the heat and simmer for 40 minutes or till the lentils are soft. Season with salt and pepper to taste. Serve.

A very healthy, popular Chinese soup. Easy to prepare and tastes fantastic!

1. Rinse the chicken breast well with cold water and pat it dry with paper towel. Finely chop chicken breast and place them in a bowl. Add in the marinade and mix well. Roughly chop the sweetcorns and lightly beat the egg.
2. Place 3 cups of water and chicken bouillon in a deep pot. Bring it to a boil. Add in minced ginger root and chopped sweetcorns. Cook over medium heat for 3 minutes. Add in the marinated chicken and stir until cooked, about 2 minutes. Season the soup with salt and pepper. Blend the cornstarch and water until smooth. Slowly pour into the soup, stirring constantly until thickened。 Add in the beaten egg and stir until egg swirl through the soup. Remove from heat.

1. Chop the fish fillet until it reaches the puree consistency and dissolve it with some water. The quantity of water depends on the texture of fish, at about 150-200 ml.
   
2. Season with the salt and stir constantly until thick and smooth. Then add in ginger juice, starchy solution, egg whites and chicken oil. Mix until the mixture is well combined and smooth.
   
3. Place a wok or skillet over the low-middle heat and add in enough salad oil. Using a tablespoon to scoop the fish mixture into the heated oil. Take out as soon as the fish has shaped. Rinse them with a bowl of boiled water to get rid of extra oil.
4. Add the broth in a skillet together with rice wine and salt. Bring it to a boil. Thicken with a little starchy solution. Add in mushrooms, carrot slices and lettuce. Return the fish and stir briefly. Serve immediately.

Quick, easy-to-prepare, and most important, the soup is flavourful and delicious!

1. Rinse the tomato and cut a shallow X on the bottom of the tomato. Then, drop the tomato into a bowl of boiling water. Once the skin starts peeling off, quickly remove the tomato and dip it into a bowl of cold water. Once the tomato has been chilled, peel the skin off and remove the seeds. Cut the peeled and seeded tomato into thin strips. Thinly shred the sausage, carrots, bamboo shoots, and black fungus. Combine together the ingredients for the sauce in a bowl. Dissolve the cornstarch into the water. Set aside.
   
2. Heat up a pan, and add in oil, fermented bean sauce and minced ginger. Stir until aromatic and then pour in the bouillon and maggi sauce. Bring it to a boil over high heat. Add in shredded carrots, bamboo shoots, black fungus and sausages. Once the soup starts to boil, add in prepared sauce and tomato. Thicken the soup lightly with starchy solution. Adjust the heat to slower. Beat the egg and sesame oil together and gradually add into the soup, stirring slowly in one direction with a spoon. Sprinkle the scallion over before serving.

With a trace of herbs (Chinese angelica is to tonify blood and tangshan root to strengthen Qi), this wholesome beef noodle soup tastes fresh and delightful. Perfect for the cold winter! In China, beef noodle is typically eaten as one and whole meal in a LARGE bowl filled with stewed beef, vegetables and noodles. In the West, this food may be served in a small portion as a soup.

1. Wash and cut the beef briskets into smaller pieces. Blanch in boiling water and rinse in cold water. Heat up a pan with a tablespoon of oil. Add in ginger slices, scallions, garlic cloves, chillies and Szechuan peppercorns. Stir until aromatic. Add in beef briskets, rice wine, caramelized sugar, and maggi sauce. Stir until well combined.
2. Transfer the beef into a large pot, add in tangshan root and Chinese angelica root. Pour in stock and bring it to a boil on high heat. Turn down the heat to low and simmer the beef until tender, about 30 minutes. Season with the salt.
   
3. Meanwhile, cook noodles in a pot of boiling water until tender. Drain noodles well in a colander and place them in a soup bowl. Add in vegetables and beef briskets. Ladle broth over and sprinkle the chopped scallions on top. Serve hot.

One trick to make good soup is to blanch the pork for 5-10 minutes and skim off fat and foam forming on the top.

1. Wash and chop up pork spareribs into inch pieces. Blanch in boiling water and rinse in cold water. Peel turnip, wash and cut at an angle into smaller chunks.
2. Place pork spareribs, shredded ginger and rice wine in the cooking pot of an electric pressure cooker. Pour in water and lock lid in place. Select the program for meat or use it according to manufacturer's directions. The pressure cooker must never be filled more than 2/3 full, the unused space is needed to produce pressure.
3. After cooking, the cooker automatically enters the "keep warm" status. Do not open the pressure cooker until the internal pressure has been reduced. Transfer the pork with soup in a large pot. Add in turnip chunks. Set the pot on medium heat and cook for about 20 minutes. Season the soup with the salt and pepper. Garnish with chopped scallions if desired.

The grapefruit is a subtropical citrus tree grown for its fruit which was originally named the "forbidden fruit " of Barbados. The flesh is segmented and acidic, varying in color depending on the cultivars, which include white, pink and red pulps of varying sweetness. Wikipedia

1. Thinly slice the chicken breast and marinate with salt, pepper and cornstarch for about 15 minutes.
2. Cut tops off grapefruits, loosening the flesh from the outer skin. Cut between the segments to loosen the flesh then remove the central core and pips. In container of food processor, blending the grapefruit flesh into the juice. Add in sugar to adjust to your personal taste. Blanch the marinated chicken slices in some oil. Drain and set aside.
3. Heat up a skillet with some oil, stirring the ginger until fragrant. Add in carrots and peas. Pour in the grapefruit juice. Return the chicken to the skillet and dish off after boiled.

1. Preheat the oven to 180C/350F. Combine the crushed garlic and olive oil. Spread the mixture over a baking tray. Place the bread slices on the top and then turn each one over, so that both sides are evenly coated with the mixture of garlic and olive oil. Bake for 15 minutes until crunchy.
   
2. Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set a skillet on a high heat and melt the butter and olive oil together. Add onions and turn them from time to time until the onions have turn dark mahogany. This will take about 50 minutes.
   
3. Add wine and beef stock to cover the onions. Turn heat to high, and bring it to a boil. Reduce heat and simmer 20 to 30 minutes. Season the soup with salt and pepper. Preheat the grill to its highest setting. Ladle soup into the oven-proof soup bowls. Top with the crunchy bread and sprinkle the cheese thickly over the top. Bake for 1-2 minutes until the cheese is melted.

Desserts are for sure not the type of food Chinese people eat on a daily basis. But this sweetened soup/thong sui is definitely very popular and very often served after meal as a dessert, or even in afternoon as a pick-me-up sweets.
Lotus seeds are made into paste used as a mooncakes filling, or stewed with chicken as kind of tonic soup. If you happen to have attended a Chinese wedding banquet, a sweetened soup prepared with red beans and lotus seeds will be served before everything else. Lotus Seeds( Lian Zi in Chinese language)symbolize the newlyweds being blessed with a child soon, and Red Beans (Hong Dou in Chinese language)stands for power and energy.

• 100 g Lotus seeds
  
• Pinch of baking soda
  
• 40 g Longan fruit, dried
  
• Some rock sugar

1. Put dried lotus seeds into a pot. Pour in enough tap water to cover the lotus seeds and add baking soda. Set aside for 2 to 3 hours. Drain, then wash thoroughly.
2. Add cleaned and soaked lotus seeds, together with dried longan and rock sugar in the electric pressure cooker. Close the lid and turn the knob to bean-cooking cycle to simmer about 18 minutes. Do not try taking the lid off until the pressure release completely. Serve hot or cold as desired.